Dhokla

I was talking to my mom in law yesterday and she said she made dhoklas , and shared her recipe.  I usually preferred using the store bought ready made packets of Dhokla , for it was easy and i knew for sure that the results would be delicious, soft and fluffy and I really didn't want to take a chance messing everything up and you get those hard and raw dhokla. BUT after i tried my MIL's recipe, I was so happy with the results  and I didn't have to stack it up in the fridge , it was all over . I've also given them in my lil girls lunch box . i hope she enjoy's them .
Today's Friday and we have a Pot luck for dinner , so I'm making this again today.

I wanted to jot  down the recipe for future reference, because when I think of making a Dhokla again after 3 months , I would have forgotten everything by then  and  this is also for all of my frens who think the store made ready made ones are better off .

Ingredients...

1.  2 cups besan
2.  2 tsp oil
3. 1 tsp lime juice
4. 1/2 tsp sugar
5.  Warm water 
6.  Salt to taste
7. 1 pkt Eno

For seasoning

1. Oil
2. Mustard seeds
3. 2 green chilles cut into small pieces
4. Curry leaves
5. Water
6. Sugar

Let's get Cooking..

1.  In a bowl add besan, sugar, lime juice, oil and warm water and make a smooth batter.
2. Let this batter rest for about 2 hours.
3. Boil water in a steamer and grease a pan
4. Just when everything is ready, add salt and Eno at the end, fold in gently.The mixture will get light .
5. Pour batter in mold and steam with lid covered for 5 mins an high flame and then 15 min on simmered flame.
6. After a total of 20 min, insert a toothpick to check if it is done.
7. Cut into cubes.
8. Heat oil in a pan, splutter mustard seeds, add chilles and curry leaves.
9. Once the seasoning is ready  add 2 tsps of sugar water to it & drizzle the seasoning over the dhokla.
10. PS : The sugar water helps the seasoning to stick to the Dhokla and doesn't tumble over when you serve.
11. Serve it warm or cold with any chutney of your choice.

Look at how sponge it is .